
Dancer Ananth Udupa roots his philosophy in the Natyashastra, an ancient Sanskrit treatise on the performing arts
Advertisement
Ananth Udupa keeps a photograph of himself at age 4 on his phone, which plays recorded music for his rehearsal at the Dance Complex.
Pat Greenhouse/Globe Staff
Where to find him
:
Age
: 25
Lives in
: Medford
Making a living
: Formerly a cultural planner at the
Ananth Udupa rehearses "Upanayana Project" at the Dance Complex.
Pat Greenhouse/Globe Staff
Studio
: The Dance Complex in Cambridge.
How he started
: The choreographer didn't consider himself an artist until after college, at a program run by the dance nonprofit
proud
of this,'' he recalled. He began 'acknowledging my background in dance as of value for myself and also for the world.'
What he makes
: He roots his philosophy of dance in the
Ananth Udupa rehearses at the Dance Complex. His classical Indian style of Bharatanatyam features abstract geometries and emotion-based storytelling.
Pat Greenhouse/Globe Staff
'Emotions, or
rasa
, which translates to 'the eternal nectar,' is the tool through which the dancer attains enlightenment, and in that moment shares it with the audience,' Udupa said. 'It is in communicating story through gesture, through movement, and in community that we heal.'
How he works
: With 'Upanayana Project,' Udupa said, 'it's been a process of 'I have an idea, but I don't have the words for it,' and then slowly starting to find words. Working on a little bit of movement, maybe finding some music and then taking a pause.'
Advertisement
In the pause, he researched the ritual's history and interviewed scholars and initiates. From there, it's back to the studio. 'Now I have all this material that's circling in my brain that I can begin to create with,' Udupa said.
Dance notations in Ananth Udupa's sketchbook.
Pat Greenhouse/Globe Staff
That might entail writing an improvisational score or drawing out movements. 'Sometimes it's just moving and letting the body do the work,' he said.
Advice for artists
: 'Pause and listen to what comes from the spirit,' he said, 'and trust its truth.'
WE CREATE 2025:
THE MOVEMENTS THAT FREE(D) US
At Hibernian Hall, 184 Dudley St., Roxbury, April 4 and 5. Presented by Danza Orgánica.
Ananth Udupa rehearses an Indian classical dance form of Bharatanatyam at the Dance Complex. The working title of his original dance is the "Upanayana Project."
Pat Greenhouse/Globe Staff
Cate McQuaid can be reached at
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Eater
19 hours ago
- Eater
Highly Anticipated Restaurant Openings in Charleston
is an editor of Eater's South region, covering Atlanta, Nashville, Miami, New Orleans, and the Carolinas. She has been writing about the food scene in the Carolinas and Savannah for 12 years. Erin has resided in Charleston, South Carolina, for the past 20 years. Here are some of the most exciting restaurant openings planned around the city this season. Seafood-focused Indian cuisine coming to downtown Devotees of Mount Pleasant's Spice Palette will be overjoyed to hear that owner Sujith Varghese is expanding to a downtown space, but it's not going to be a copy-and-paste situation. Forthcoming restaurant Rivayat will focus on seafood with regional dishes from southern India. Located at 210 Rutledge Avenue, Rivayat will offer dishes like lobster moilee, described as 'succulent lobster tail simmered in a fragrant coconut moilee sauce, delicately spiced with turmeric, curry leaves, toasted mustard seed, and fresh black pepper. A coastal classic that captures the essence of South Indian flavors.' The bar at Rivayat will also utilize Indian spices, featuring drinks like the Aam Panna mojito with green mango foam, a Punjab Old Fashioned with garam masala, and a dirty chai espresso martini topped with a toasted cardamom pod. More room for Filipino fare at Kultura's new address Filipino restaurant Kultura, named a Eater Best New Restaurant 2023, has outgrown its Cannon Street space and will move further up the peninsula to 267 Rutledge Avenue (the former Chasing Sage spot). This move allows for a bigger kitchen, a spacious dining room, and a full liquor license. The original location at 73 Spring Street will remain open until the transition is complete. The official opening date for the new spot will be announced later this summer. Pasta, wine, and olive brine Restaurateur and cocktail creator Joey Goetz (of Bar George and Last Saint) and chefs Mason Morton and James Ostop (of Bar George and Lupara) will open neighborhood restaurant Ok Donna later this summer. Located at 1117 King Street, the restaurant will serve fresh pastas, pizzas, and seasonal vegetable specials. Goetz told Eater, 'It's not going to be your traditional red-sauce restaurant,' which, if you've been to Bar George or Last Saint, you know his projects are anything but traditional. Expect it to be cool and unexpected. New restaurant with a big lawn and an ice cream shack in Mount Pleasant This summer, hospitality group High Tide Provisions will open a restaurant/event space named Frank & Jack's at 1434 Ira Road in Mount Pleasant. Frank & Jack's will feature a massive outdoor space, a walk-up bar, an ice cream shack, and 'nostalgic' fare. In an interview with Post & Courier, culinary partner Jonathan Rohland said that the opening menu might offer dishes such as 'short rib poutine, pot pie, moules-frites, and pizzas.' The Instagram account for the restaurant gives off an air of Frank Sinatra meets a Dirty Shirley. Could this spot make Mount Pleasant hip?


CBS News
a day ago
- CBS News
Queensboro Dance Festival celebrates borough's culture and community
The diverse culture of Queens is on display at the Queensboro Dance Festival. A mechanic by day, Felix Perez sits at the sewing machine after work, turning traditional Mexican fabrics into dresses and skirts. The garments are costumes for Manhatitlan, a dance group made up of his family and friends. "When I see the ladies and my daughters dancing with these garments, I feel so happy," the Puebla native said. Focusing on regional Mexican folkloric styles, Manhatitlan brings generations together. "We don't get to go to Mexico as often as we would like to, and so with this, we bring a little piece of home to our home," daughter Jazmin Perez-Carvente said. "My parents helped us with it, and my sister, she was like the brains of the whole project." The sisters recruit new members through church, school and work. "It's a project, but it's also a community," daughter Karla Perez said. "Everybody's welcome," mother Rosalba Perez said. Manhatitlan is one of 21 groups in this year's Queensboro Dance Festival, a series of free shows ranging from Indian classical to Chinese contemporary, popping up at plazas and in parks across the borough all summer long. "We wanted to be a platform that represented the underrepresented dance cultures here," festival founder Karesia Batan said. "We are reflecting the cultures in every neighborhood that we're in as a point of connection but as well as a place for cultural exchange." Jazmin Perez-Carvente says the festival has helped Manhatitlan grow. "The Queensboro Dance Festival gives us exposure to whole other communities, and they find interest," she said. Sharing her culture through dance has brought her closer to her roots. "I feel more alive and proud," she said. The festival began June 7 and runs through Sept. 13. To find out more about performances, visit You can email Elle with Queens story ideas by CLICKING HERE.


Eater
2 days ago
- Eater
This San Ramon Mall Might Be a New Destination for Indian Cuisine in the East Bay
An East Bay mall is about to be a hot spot for phenomenal, laid-back Indian food. The teams behind tremendously popular mini empire Curry Up Now and Michelin Guide-approved Tiya will open a new restaurant together at City Center Bishop Ranch. Khaki will debut for dinner on Thursday, July 31, at 6000 Bollinger Canyon Road in San Ramon, a former Curry Up Now location. This new restaurant will be much more upscale than the typical Indian burrito outlet, though, says Akash Kapoor, founder of Curry Up Now and co-owner at Khaki. Chefs and brothers Sujan and Pujan Sarkar — the former of whom took Chicago's Indienne to one-Michelin-star status — worked with Kapoor to get a comfort food menu with fine dining approaches ready, while Tiya's Eater Award-winning bartender Izler Thomas came in for drinks. Broadly, the menu and approach reflect all three's memories of eating and living in India. 'The menu isn't just food,' Kapoor says, 'it's a lived experience that I've been through and they've been through.' The Bishop Ranch restaurant — referred to as an Indian bar and canteen by the team — will cover all of the regions of India in various ways. As the country is enormous, that survey will take time, convenient as the restaurant's menu will rotate seasonally. A jackfruit cutlet on the debut menu is a play on the common Calcutta street food, Kapoor says, the home region to both Sujan and Pujan. A dry-aged beef dish nods to coastal Karnataka while a Champaran mutton, cooked in an Indian clay pot, showcases the Bihari region of Kapoor's childhood. Bengali fish paturi stars, too, a lighter affair steamed in banana leaf with heavy mustard flavors. Chaat and all kinds of street snacks will dot the scene, too. Across the board, the idea is to plant a big flag for Indian cuisine; the name is a reclamation of the term given to British colonists and their infamous footmen, but khaki itself — a derivative of the Urdu word for soil — is a color brought to the world from India. Neetu Laddha Neetu Laddha Therefore the menu and ambiance pay homage to the era in which India separated itself from colonial rule, the '60s and '70s. Bright, zany colors and tastes that took charge during that time are center stage. Drinks follow suit, showcased with pride at a 14-seater bar. There'll be a Negroni incorporating truffle and goat cheese, which arrives with a cracker, perhaps topping Thomas's Parmesan and sourdough-infused drink at Tiya. Bengal's panch phoron spice, made for pickling, will star in a grapefruit tequila cocktail, riffing on a paloma. Another drink relies on clarified vanilla ice cream, basil, yuzu, and elderflower. Thomas's brother, Roger Thomas, is joining the team here, while Kapoor pitched in thanks to his experience at Curry Up Now's Mortar & Pestle cocktail curation. Kapoor says this former Curry Up Now outpost did decent, but not the numbers he wanted to hit. COVID cratered Bishop Ranch, the workers in the area drying up. He and Sujan were already pals, and he broached the idea of collaborating in 2024. Indian design firm Curry Fwd, the same team behind Tiya's build out, handled the aesthetic which includes three different kinds of hand-drawn wallpapers. They hope the restaurant will be a familiar member of the community, not a place just for anniversaries. Kapoor says while he loves many of the upscale Indian restaurants in town, his favorite San Francisco restaurant is Ernest. He feels it is a restaurant well worth the price, pointing to the reliable $95 tasting menu; Besharam and Heena Patel's cooking shine as well-made and affordable, too. 'We are not in the education business. We're not trying to educate people on how to eat Indian food,' Kapoor says. 'But it's very important to look back and say, 'Okay, this is what we set out to do.' The food's not just for people who make $200,000. The food's got to be honest, man.' Khaki (6000 Bollinger Canyon Road) will open from 4 p.m. to 9 p.m. Monday through Friday and until 10 p.m. Saturday and Sunday with lunch hours to follow. Neetu Laddha Eater SF All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.